Gluten-Free Vanilla Cupcakes
Published
It’s so tempting to use a boxed gluten-free cake mix any time there’s a big event because it’s so reliable. But let’s face it, the taste is underwhelming at best. I developed these homemade gluten-free vanilla cupcakes topped with buttercream frosting to satisfy everyone’s sweet tooth! They’re light and fluffy with a creamy, mouthwatering frosting that I love to slather on every dessert.
Gluten-Free Vanilla Cupcakes Recipe
These gluten-free vanilla cupcakes are so easy to make from scratch. Once you taste them, you won’t go back to gluten-free boxed cake mixes again! I promise you won’t even be able to tell that these vanilla cupcakes are gluten-free!
Ingredients
- Unsalted Butter: Makes the cupcakes super tender and forms the base of the buttercream. For a dairy-free option, use Smart Balance butter.
- Granulated Sugar: Sweetens the cupcakes.
- Eggs: Give the cupcakes structure.
- Pure Vanilla Extract: Adds classic vanilla flavor to both the cupcakes and the frosting.
- Gluten-Free All-Purpose Rice Flour Blend with Xanthan Gum: I like Pillsbury gluten-free. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
- Baking Powder: Helps the cupcakes rise in the oven.
- Salt: Balances the sweet flavor of the cupcakes and the buttercream.
- Milk: Adds moisture to the cupcakes and helps thin the buttercream to the correct consistency. For a dairy-free option, use unsweetened almond, cashew, or coconut milk.
- Confectioners’ Sugar: Sweetens the buttercream without making it gritty.
Step by Step Instructions
Vanilla Cupcakes
- Preheat your oven to 350°F.
- Line a muffin pan with cupcake liners or spray with gluten-free cooking spray.
- In a large bowl, cream the softened butter. Add the sugar and beat until smooth. (pic 1)
- Add eggs and vanilla extract and mix until fully combined and smooth.
- Add gluten-free flour, baking powder, and salt and mix until combined.
- Pour in milk and mix for 2 minutes on medium until batter is smooth. (pic 2)
- Scoop the cake batter into the lined muffin pan. I always use a greased ice cream scoop when making cupcakes and muffins. It measures out the perfect amount and is less messy than trying to spoon batter into the pan. (pic 3)
- Bake cupcakes for 25 minutes. Please watch your oven because all ovens are different. I like to check my cupcakes with a toothpick to make sure they are done also. (pic 4)
- Allow cupcakes to completely cool before frosting. I like to use a baking cooling rack.
Vanilla Buttercream
- In a large bowl, cream the softened butter until smooth.
- Add the pure vanilla extract and mix until fully combined.
- Add the confectioners’ sugar 1 cup at a time and mix until fully combined.
- Add the milk and beat until smooth and spreadable. (pic 5)
- I like to line a piping bag in a tall glass and then add the frosting. It makes it easier and less mess to fill. My favorite frosting tip is the Wilton 1M. (pic 6)
Tips and Suggestions
- I have found that the best way to measure gluten-free flour is to use the “spoon & level” method. Use a spoon to scoop the flour out of the bag into a measuring cup. After spooning the flour into a measuring cup, use the back of a knife to level the flour off the measuring cup.
- For uniformed sized cupcakes, I always use a greased ice cream scoop. It makes it nice and easy to get the perfect amount in the baking pan.
- I also like to use cupcake liners to keep the cupcakes from sticking to the pan.
- Allow your cupcake to completely cool before frosting them. I like to use a cooling rack.
Why Did My Cupcakes Overflow?
You should never fill the wells of your cupcake tin higher than 3/4 of the way full. If you overfill them, they will overflow as they bake!
Why Did My Cupcakes Sink?
If you overmix the batter or add too much moisture, your cupcakes may rise rapidly in the oven, then quickly collapse. It’s important to have a light hand when combining the batter and to ensure you are measuring your ingredients correctly!
Why Did The Frosting Melt Off Of My Cupcakes?
It’s super important to fully cool your gluten-free vanilla cupcakes before attempting to frost them. If your frost them while they are still warm, the frosting will begin to melt and separate!
Storage Instructions
Storage: Store gluten-free vanilla cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
Freezing: There are lots of times when I need to bring my children a safe gluten-free treat to have at a party or event and having some of these cupcakes in the freezer really helps.
Once your cupcakes are completely cool, wrap the cupcakes with plastic wrap (I like the press and seal wrap) and place in a freezer bag. The cupcakes can be frozen up to 3 months. You can defrost the cupcakes at room temperature for 2-3 hours or overnight in the refrigerator.
More Gluten Free Cupcake Recipes To Try
- Moist, fluffy, and completely irresistible, these Gluten Free Red Velvet Cupcakes are a fun way to celebrate Valentine’s Day.
- For a dairy-free, grain-free, and refined sugar-free treat, these Paleo Chocolate Fudge Cupcakes never fail to satisfy. cravings.
- For the ultimate s’mores treat, these S’mores Cupcakes with Marshmallow Buttercream are absolutely decadent.
More Gluten-Free Dessert Recipes to Try!
Gluten-Free Vanilla Cupcakes
Ingredients
Vanilla Cupcakes
- 6 tablespoons unsalted butter, softened, dairy-free use Smart Balance butter
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 1 1/4 cups gluten-free all-purpose rice flour blend with xanthan gum, I like Pillsbury gluten-free. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
- 1 3/4 teaspoons gluten-free baking powder
- 1/4 teaspoon salt
- 1 cup milk, dairy-free use unsweetened almond milk, cashew or coconut milk
Vanilla Buttercream
- 3/4 cup unsalted butter, softened, dairy-free use Smart Balance Butter
- 1 tablespoon pure vanilla extract
- 1/4 teaspoon salt
- 4 cups confectioners’ sugar
- 3 tablespoons milk, dairy-free use unsweetened almond milk, cashew or coconut milk
Instructions
Vanilla Cupcakes
- Preheat oven to 350°F and line a muffin pan with liners or spray with gluten-free nonstick cooking spray.
- In a large bowl cream the butter until smooth. Add the sugar and beat until smooth.
- Add eggs and vanilla extract and mix until fully combined and smooth.
- Add gluten-free flour, baking powder, and salt and mix until combined.
- Pour in milk and mix for 2 minutes on medium until batter is smooth.
- Scoop the cake batter into the lined muffin pan. I always use a greased ice cream scoop when making cupcakes and muffins. It measures out the perfect amount and is less messy than trying to spoon batter into the pan.
- Bake cupcakes for 25 minutes. Please watch your oven because all ovens are different. I like to check my cupcakes with a toothpick to make sure they are done too.
- Allow cupcakes to completely cool before frosting. I like to use a baking cooling rack.
Vanilla Buttercream
- In a large bowl, cream butter until smooth.
- Add the pure vanilla extract and mix until fully combined.
- Add the confectioners’ sugar 1 cup at a time and mix until fully combined.
- Add the milk and beat until smooth and spreadable.
- I like to line a piping bag in a tall glass and then add the frosting. It makes it easier and less mess to fill. My favorite frosting tip is the Wilton 1M.
Notes
- I have found that the best way to measure gluten-free flour is to use the “spoon & level” method. Use a spoon to scoop the flour out of the bag into a measuring cup. After spooning the flour into a measuring cup, use the back of a knife to level the flour off the measuring cup.
- For uniformed sized cupcakes, I always use a greased ice cream scoop. It makes it nice and easy to get the perfect amount in the baking pan.
- I also like to use cupcake liners to keep the cupcakes from sticking to the pan.
- Allow your cupcake to completely cool before frosting them. I like to use a cooling rack.
- Store in an airtight container or freeze for up to 3 months. See the recipe post for freezing instructions.
- Mama says, “Check all of your labels!”
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I loved the cupcakes so much best gluten free cupcakes ever!!!
Thank you Summer!
This is my absolute go to recipe for vanilla cupcakes. It’s taken me a few rounds of experimentation to adjust it to Australian ingredients but I’ve got it now perfect.
Thankyou!!!
I use all the same ingredients but adjust the flour mix to include vanilla pea protein and only 1tsp baking powder. I also use 3/4 cup almond milk instead of a full cup and add blueberries!
They are Soooo GOOD! Such a staple recipe in our house!
Turned out amazing! I used earth balance and oat milk. They are so moist and delicious.
These are superb!! I’m not gluten free and I normally think gluten free things don’t taste great, but THESE!!! These are glorious!!
Thank you Dusty!
Milk curdled/separated the mixture, NO rise, and horrible texture akin to a car sponge. Don’t recommend at all, i tried again because i thought it may be my fault for using too-cold milk and a bit expired baking powder but no i had the exact same result the second time. Very disappointed i wasted 4 eggs on this and all the other ingredients too
Hi Jessica, I’m so sorry to hear these didn’t turn out for you. I completely understand how frustrating it is to waste ingredients, especially when baking gluten-free. The curdling you mentioned can happen if the milk or eggs are too cold when mixed in, or if the batter is overmixed once the dry ingredients are added. Both can affect texture and rise. Expired baking powder could cause dense cupcakes, but since you tried again, it may also be related to the flour blend. Different gluten-free flours absorb moisture differently, which can lead to separation or a spongy texture. If you let me know which flour you used I can try to troubleshoot further, if you’d like?
I made these for my son’s graduation party. I used Namaste brand gluten free flour. They were AMAZING! The texture was perfect. No one could tell they were gluten free or homemade!
Oh my goodness these were so good! Thank you for sharing. It’s been so difficult to work around having Celiac this helps so much!
These are hands down the BEST cupcakes. My non-gluten free friends like these more than regular cupcakes! I make them gluten and dairy free. Thanks so much!
Glad they are a hit!
I made this and it was dense. I tried cooking longer and all. Still dense inside and on bottom of cupcake.
Hi Louise, it sounds like your baking powder may have been expired, or you may have overmixed the batter. We recommend using a light hand to mix the batter and trying again with new, fresh baking powder!
Just made these with some Aussie subs… home-brand gluten-free flour, nuttelex, oat milk, and even some brown sugar when I ran out of white. They turned out perfectly! Thanks for the great recipe 🙂